, which acts as an aggregator of classes for a battalion of independent creatives. In 2014, Cozymeal built a following offering in-person classes on mixology, wine tasting and cooking. These experiences, in cities like Los Angeles and San Francisco, ranged from custom classes at clients’ homes to team-building activities run by corporations. Once the pandemic hit, there was an 80% drop in demand for its classes, so in April of last year Cozymeal moved them online.
Homemade’s virtual classes started with 10 or 15 people per event, but attendance has grown into the hundreds. “Someone who is new to the kitchen may not be comfortable spending $29 on a virtual cooking event,” says Gamoran, who turned his garage into a cooking studio with five monitors. “I can see every faceI look for visual cues, thumbs up, thumbs down.
Gamoran is convinced that online cooking classes are here to stay. “Once COVID fizzles and the world opens back up, there will be a moment when our business drops a little bit … but ... this is the future. This is me looking at you and helping you achieve your culinary dreams.” Monika Reti started Hipcooks in Los Angeles in 2004 and had seven studios with in-person classes for adults and kids when the pandemic hit. “Virtual teaching has really worked out well with our mission of empowering the home cook,” she said. “They have to use the equipment they have in their kitchen. If you don’t have whole milk but you have sour cream, you can substitute. People are able to apply their preferences, and we encourage that. Mistakes are often the best teacher ...
“I can’t wait to reopen in person when the time is right … to not just teach delicious food but to inspire and bring people together.” But Reti, like the other chefs, is in no hurry to return to only in-person classes. “Virtual,” she said, “is here to stay.”